Begin by preparing the rice according to package instructions and set it aside.

In a mixing bowl, combine the panko bread crumbs, shredded coconut, kosher salt, and black pepper. Stir until evenly mixed.

In a separate bowl, coat the chicken cubes evenly in the flour.

Whisk the beaten egg until slightly frothy, dip the floured chicken pieces in the egg wash.

Roll each egg-coated chicken piece in the panko and coconut mixture, pressing gently to adhere.

In a large skillet, heat the canola oil over medium heat and add the chicken pieces in a single layer.

Cook the chicken until all sides are golden brown and crispy.

While chicken is cooking, prepare the sauce by whisking together peach preserves, olive oil, soy sauce, apple cider vinegar, dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes in another bowl.

Once chicken is cooked, remove it from the skillet, letting it drain on paper towels.

Pour the sauce into the skillet, allowing it to warm and simmer for a minute.

Return the crispy chicken to the skillet with the sauce, tossing gently to coat.

Place a scoop of prepared rice into each bowl. Top with the glazed chicken mixture and a sprinkle of chopped parsley.